ARAMAKI ISAO | National Research Institute of Brewing
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概要
関連著者
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ARAMAKI ISAO
National Research Institute of Brewing
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HASHIZUME Katsumi
National Research Institute of Brewing
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Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
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Tsuchiya Takao
Hiroshima Agricultural Extension Center
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Tamaki Masahiko
School of Bioresources, Hiroshima Prefectural University
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Tamaki Masahiko
School Of Bioresources Hiroshima Prefectural University
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Tamaki Masahiko
Fac. Of Agriculture Meiji Univ.
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ITANI Tomio
School of Bioresources, Hiroshioma Prefectural University
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KOSEKI Takuya
National Research Institute of Brewing
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猪谷 富雄
広島県大
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Okuda M
National Research Institute Of Brewing
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Suzuki T
Ihara & Company Ltd.
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Itani Tomio
School Of Bioresources Hiroshima Prefectural University
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Koseki T
National Research Institute Of Brewing
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IWATA HIROSHI
National Research Institute of Brewing
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SUZUKI TOSHIAKI
National Research Institute of Brewing
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Iwata Hiroshi
Department Of Oral And Maxillofacial Radiology The Nippon Dental University School Of Life Dentistry
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Kihara Rie
School of Bioresources, Hiroshima Prefectural University
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Katsuba Zennosuke
Hiroshima Prefecture Agriculture Research Center
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TOZAWA Kazuyuki
National Research Institute of Brewing
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Itani Tomio
Fac. Of Life And Environmental Sciences Prefectural Univ. Of Hiroshima
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Kihara Rie
School Of Bioresources Hiroshima Prefectural University
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Koseki Takuya
Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University
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Katsuba Zennosuke
Hiroshima Prefecture Agriculature Research Center
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猪谷 富雄
県立広島大学
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Iwano Kimio
Department of Biotechnology, Faculty of Bioresource Science, Akita Prefectural University
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GOTO YAMAMOTO
National Research Institute of Brewing
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NUMATA Mineyo
National Research Institute of Brewing
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Iwano K
Department Of Biotechnology Faculty Of Bioresource Sciences Akita Prefectural University
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Iwano Kimio
Department Of Biotechnology Faculty Of Bioresource Science Akita Prefectural University
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Mori Hiroaki
Department Of Agricultural Chemistry The University Of Tokyo
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後藤(山本) 奈美
葛巻高原食品加工
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Goto‐yamamoto N
National Res. Inst. Brewing Higashi‐hiroshima Jpn
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Goto-yamamoto Nami
National Res. Inst. Of Brewing
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HIRAGA Yoshikazu
Department of Chemistry, Graduate School of Science, Hiroshima University
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MATSUZAWA Hiroshi
Department of Biotechnology, The University of Tokyo
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MATSUMOTO Hideyuki
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Kumamaru Toshihiro
Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Fujita Akiko
National Research Institute Of Brewing
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TAKAHASHI KAZUHIDE
National Research Institute of Brewing
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Kurita Shingo
School of Bioresources, Hiroshima Prefectural University
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Toyomaru Miyuki
School of Bioresources, Hiroshima Prefectural University
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KIZAKI YASUZO
National Research Institute of Brewing
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SUDOH SHIGETOSHI
National Research Institute of Brewing
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Matsuzawa H
Department Of Bioscience And Biotechnology Aomori University
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Suenari Kazuo
Hiroshima Prefectural Food Technology Research Center
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Sakurao Syohei
National Research Institute of Brewing
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Sato Hikaru
Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
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ENDO Masashi
National Research Institute of Brewing
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Kurita Shingo
School Of Bioresources Hiroshima Prefectural University
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Hiraga Yoshikazu
Department Of Chemistry Graduate School Of Science Hiroshima University
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Hiraga Yoshikazu
Department Of Chemistry Facalty Of Science Hiroshima University
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Goto‐yamamoto N
National Research Institute Of Brewing
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Goto‐yamamoto Nami
National Research Institute Of Brewing
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Sato Hikaru
Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Matsumoto Hideyuki
Hiroshima Prefectural Food Technology Research Center
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Toyomaru Miyuki
School Of Bioresources Hiroshima Prefectural University
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Matsuzawa Hiroshi
Department Of Biotechnology And Biotechnology Research Center The University Of Tokyo
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Matsuzawa Hiroshi
Department of Bioscience and Biotechnology, Aomori University
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MATSUZAWA Hiroshi
Department of Agricultural Chemistry, The University of Tokyo
著作論文
- Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
- Purification and Characterization of Rice α-Glucosidase, a Key Enzyme for Alcohol Fermentation of Rice Polish(BREWING AND FOOD TECHNOLOGY)
- Critical Importance of α-Glucosidase Contained in Rice Kernel for Alcohol Fermentation of Rice Polish
- Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
- Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Properties of Starch and Protein of "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm(BREWING AND FOOD TECHNOLOGY)
- Purification and Characterization of a 0-Methyltransferase Capable of Methylating 2-Hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon)(Biochemistry & Molecular Biology)
- S-Adenosyl-L-methionine-dependent O-Methylation of 2-Hydroxy-3-alkylpyrazine in Wine Grapes : A Putative Final step of Methoxypyrazine Biosynthesis